Daily Archives: 01/17/2020

Beef Ragù Spaghetti from HelloFresh

Beef Ragù Spaghetti

Ingredients

2 Zucchini, trimmed, quarter lengthwise; and cut crosswise into ½-inch-thick pieces.

2 Onions, peel, halved, and dice

4 garlic cloves, minced

1 lb. ground beef

1 Tbsp . Italian seasoning

1 28 oz can crushed tomatoes

12 oz. spaghetti

2 Tbsp. Beef stock concentrate

4 Tbsp. Garlic herb butter

1/2 C. Parmesan cheese

1 tsp. Chili flakes, optional

2 Tbsp. Butter

2 Tbsp. Olive oil, divided

1 tsp. Salt

1 tsp. Pepper

Directions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, four-six minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, nine-eleven minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4. While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, five- seven minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, thirty seconds.

5. Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, five- ten minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6. Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.

Source HelloFresh

Chicken Cheddar Fajitas from HelloFresh

Chicken Cheddar Fajitas

Ingredients

2 Red onions, thinly sliced

2 bell peppers, thinly sliced

1 jalapeño, thinly sliced into rounds (remove ribs and seeds for less heat)

Zest and quarter 3 limes

2 Tbsp. Fajita seasoning

4 Tbsp. sour cream

1 lb chicken breast

2 Tbsp olive oil, divided

Flour or wheat tortillas

Shredded Cheddar cheese

Directions

1. In a small bowl, combine jalapeno and juice from two lime wedges. Set aside to pickle. Heat a tablespoon oil in a large skillet over medium-high heat. Add the onion, bell peppers and half of the fajita seasoning (you’ll use the rest later.) Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

2. Meanwhile, in a second small bowl, combine sour cream, a squeeze or two of lime juice, and lime zest to taste. Stir in water one tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3. Pat chicken dry with paper towels. Thinly slice into strips; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, two-three minutes. Stir in veggies and remaining Southwest Spice. Continue cooking until chicken is cooked through, two-three minutes more.

4. Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle evenly with cheddar. (For 4 servings, divide tortillas between 2 baking sheets.) Bake until cheese has melted, one to two minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.

6. Divide the chicken mixture between tortillas. Drizzle with the sour cream and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.

Source HelloFresh.com